Tuna crudo with orange sauce

Name: Tuna crudo with orange sauce
Prep time: 45 min
Total time: 45 min
Yield: 2 to 4
Cuisine: Québécoise
Ingredients: 2 tbsp (30 ml) tamari soy sauce; 2 tbsp (30 ml) freshly squeezed orange juice; Juice of ½ lime; 1 tbsp (15 ml) vegetable oil; 2 tsp (10 ml) honey; 1 tsp (5 ml) toasted sesame oil; 1 tsp (5 ml) sesame seeds + a little more for garnish; 1 tsp (5 ml) freshly grated ginger; Salt and freshly ground pepper; 2 sushi-grade frozen red tuna steaks (about 300 g); 2 green onions, thinly sliced; Fleur de sel; Freshly ground pepper

Preparation 45 min
Servings 2 to 4
Freezing I do not suggest

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Sauce

2 tbsp (30 ml) tamari soy sauce
2 tbsp (30 ml) freshly squeezed orange juice
Juice of ½ lime
1 tbsp (15 ml) vegetable oil
2 tsp (10 ml) honey
1 tsp (5 ml) toasted sesame oil
1 tsp (5 ml) sesame seeds + a little more for garnish
1 tsp (5 ml) freshly grated ginger
Salt and freshly ground pepper

Tuna

2 sushi-grade frozen red tuna steaks (about 300 g)
2 green onions, thinly sliced
Fleur de sel
Freshly ground pepper

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Preparation

Whisk all the sauce ingredients together in a small bowl until well emulsified. Season with salt and pepper, then set aside in the fridge.
Remove the tuna steaks from the freezer and let them thaw for 30 to 45 minutes. They’re ready to slice when the flesh starts to soften while still feeling firm under your finger. This semi-frozen texture is what allows clean, even slices.
Identify the lines of the flesh and slice the tuna against the grain, as thin as you can, working gently. Arrange the slices in a single layer on a large cold plate without overlapping. The tuna will finish thawing on the plate.
Whisk the sauce again to reactivate the emulsion, then drizzle it over the tuna just before serving. The sauce should come straight out of the fridge, nice and cold.
Garnish with sesame seeds and green onions, then finish with fleur de sel and freshly ground pepper. Serve immediately.